Baking fish whole is not only easy, it brings plenty of impact
to the table.
2golden trout (500gm-600gm each)250 ml (1 cup)riesling or other aromatic white wine150 mlextra-virgin olive oil, plus extra to serve3golden shallots, thinly sliced3garlic cloves, thinly sliced1½ tbspthyme1 tbsporeganoThinly peeled rind of 1 lemon2 tsppink peppercorns, bruisedCrème fraîche, lemons cheeks and trout roe, to serve
Preheat oven to 150C. Place trout in a large roasting pan. Pour riesling and olive oil over fish, and scatter with shallots, garlic, herbs, lemon rind and pink peppercorns. Season to taste with sea salt flakes and white pepper, and bake trout, basting regularly with pan juices, until flesh falls away easily when gently pushed with a knife (25-30 minutes).
Drizzle trout with extra-virgin olive oil and serve with crème fraîche, lemon cheeks and trout roe.